Executive Chef Adin Langille
Serves 4 to 6
2 cups of milk (maybe a little more to adjust consistency)
2 cups Velveeta cheese
1 cup pepper jack cheese
Salt to taste
Bring milk to a simmer and slowly whisk in the cheeses. Add salt to taste.
1 small pork shoulder
3 cups BBQ sauce
1/2 cup water
Place the pork in a baking dish and cover with the BBQ sauce. Bake in the oven at 250°F for 4 to 5 hours, then shred. You may need to add more BBQ to desired consistency.
2 cups of macaroni
1/2 cup grated pepper jack cheese
2 cups crumbled corn bread
Blanch the pasta until al dente then toss with the cheese sauce. In a casserole dish, place a layer of the mac ’n’ cheese, then some grated pepper jack, then some of the pulled pork. Repeat to make 2 or 3 layers. Top with pepper jack cheese and the crumbled corn bread. Bake at 350°F for 15 minutes.
PAIR WITH: Sixpoint Brewery Sweet Action Cream Ale. Because sometimes beer just pairs better! From a local Brooklyn brewery comes a refreshing, medium bodied, fragrant, hybrid-style and sessionable beer.